Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
Joint Authors
Gałkowska, Dorota
Fortuna, Teresa
Witczak, Teresa
Juszczak, Lesław
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-05-20
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions.
Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5.
The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli.
Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch.
The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.
American Psychological Association (APA)
Juszczak, Lesław& Gałkowska, Dorota& Witczak, Teresa& Fortuna, Teresa. 2013. Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-7.
https://search.emarefa.net/detail/BIM-504831
Modern Language Association (MLA)
Juszczak, Lesław…[et al.]. Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels. International Journal of Food Science No. 2013 (2013), pp.1-7.
https://search.emarefa.net/detail/BIM-504831
American Medical Association (AMA)
Juszczak, Lesław& Gałkowska, Dorota& Witczak, Teresa& Fortuna, Teresa. Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-7.
https://search.emarefa.net/detail/BIM-504831
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-504831